Ingredients Jump to Instructions ↓

  1. 2 Chicken breasts - split

  2. 4 Half chicken breasts - split (skinless and boneless) - slightly Flattened And patted dry Flour - seasoned with Salt Pepper - and 1/4 teaspoon 1 1/3ml Crumbled dried tarragon - (for dredging)

  3. 3 tablespoons 45ml Dijon mustard

  4. 1/2 cup 73g / 2.6oz Finely chopped pecans

  5. 2 tablespoons 30ml Unsalted butter

  6. 1 teaspoon 5ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any excess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side. Place the chicken in a flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet, heat the butter and oil just until the butter foams. Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned, about 3 minutes. Turn and cook the second side for an additional 2 minutes. Remove at once.


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